DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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Page 38

To make puft paste,
Take a quart of the finest flower with whites of 3 Eggs & the yellos of 2 & a little cold water & soe make it into perfect paste then drive it with a Rowling pinn abroad then put on it small peices of butter as bigg as nutts then fold it over then drive it abroad againe then put small peices of butter upon it as you did before doe this 10 times always folding the paste & putting butter betwixt every fold you may convey any pritty faced dish as Florentine chery tart Rice or pippins & between sheets of the paste;
To make a Trifle,
take a quart of creame & put in it a little suger & a stick of Cinamon & sett it on the fire that it may [simber?] a while & not seeth alwaies stirring of it both when it is on the fire & when it is of till it be almost cold then you must take a bowle & wash it with a little Renett then put your Creame that is almost cold to it & so lett it stand till it be quite cold before you serve it;
To make Cast Creame;.
First take milk as it Cometh from the Cowe a quart or less & put therto Raw yelks of Eggs & [somper?] the milk & the Eggs together then sett them soe tempered on a chafing dish of coales stir it still & put suger to it & see it curd not & it [illegible] like Creame of almonds & when it is boyled thick enough then cast a little suger into it & sprincle rose water upon it & soe serve it;

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To make puft paste, Take a quart of the finest flower with whites of 3 Eggs & the yellos of 2 & a little cold water & soe make it into perfect paste then drive it with a Rowling pinn abroad then put on it small peices of butter as bigg as nutts then fold it over then drive it abroad againe then put small peices of butter upon it as you did before doe this 10 times always folding the paste & putting butter betwixt every fold you may convey any pritty faced dish as Florentine chery tart Rice or pippins & between sheets of the paste; To make a Trifle, take a quart of creame & put in it a little suger & a stick of Cinamon & sett it on the fire that it may [simber?] a while & not seeth alwaies stirring of it both when it is on the fire & when it is of till it be almost cold then you must take a bowle & wash it with a little Renett then put your Creame that is almost cold to it & so lett it stand till it be quite cold before you serve it; To make Cast Creame;. First take milk as it Cometh from the Cowe a quart or less & put therto Raw yelks of Eggs & [somper?] the milk & the Eggs together then sett them soe tempered on a chafing dish of coales stir it still & put suger to it & see it curd not & it [illegible] like Creame of almonds & when it is boyled thick enough then cast a little suger into it & sprincle rose water upon it & soe serve it;